Getting to the Core of the Issue: Apple Juice and Arsenic
As a parent and grandparent myself, I understand the concern over recent reports that arsenic has been found in apple juice, especially since it is a staple in many children’s daily diets.
We here at the U.S. Food and Drug Administration (FDA) are familiar with the issue of arsenic being found in certain food and beverage products, but I realize that hearing this may be new to you. I would like to take the time to make sure you understand why it is there, how it got there and if you should be concerned.
Why is there arsenic in fruit juice products?
Arsenic is present in the environment as a naturally occurring substance and as a result of contamination from human activity, such as from the use of certain pesticides and fertilizers. It is found in water, air, food and soil.
There are two types of arsenic: organic and inorganic. The inorganic forms of arsenic are the harmful forms, while the organic forms of arsenic are essentially harmless. Because both forms of arsenic have been found in soil and ground water, small amounts may be found in certain food and beverage products, including fruit juices and juice concentrates.
What is the FDA doing to protect the public against arsenic in fruit juice products?
The FDA has been testing for arsenic contamination in juice products for several years as part of FDA programs that look for harmful substances in food. We have been aggressively testing samples of both domestic and imported fruit juices and juice concentrates, and have not found evidence that juice is unsafe for consumers young or old.
I have heard reports of test results showing high levels of arsenic in apple juice products. Are they true?
Unless we can determine that the test methods used were for inorganic arsenic and that the method was accurate and properly performed, we are not able to specifically address the test results. It is important to remember that test results for total arsenic do not distinguish between the essentially harmless organic forms of arsenic and the harmful inorganic forms of arsenic. It would be inappropriate to draw conclusions about the safety of a product based on the total arsenic level.
When the FDA wants to determine if a food has unsafe levels of arsenic, we test the food specifically for the harmful, inorganic forms of arsenic. It is common to test for total arsenic as a quick and easy way of seeing how much arsenic is in the sample. However, a total arsenic test does not tell us how much inorganic arsenic is in the sample. In fact, organic arsenic can make up the bulk of total arsenic in some foods. If you want to know if there are harmful amounts of arsenic in the sample, you must test specifically for inorganic arsenic.
Does the FDA have a response to the information recently reported on the Dr. Oz Show?
The FDA is aware of the episode of the Dr. Oz Show that aired on Sept. 12, 2011, where test results for arsenic in apple juice were discussed. The FDA has reviewed the test results performed by EMSL Analytical, Inc., on behalf of the Dr. Oz Show, and we can confirm that the results that were revealed are for total arsenic. The results do not distinguish between the essentially harmless organic forms of arsenic and the harmful inorganic forms of arsenic. Therefore, these results cannot be used to determine whether there is an unsafe amount of arsenic in the juice tested by the Dr. Oz Show.
Did the FDA test any of the samples tested by the Dr. Oz Show?
On Sept. 10-11, 2011, the FDA completed laboratory analysis of the same lot of Gerber apple juice that was tested by the Dr. Oz. Show, as well as several other lots produced in the same facility. The FDA’s testing detected very low levels of total arsenic in all samples tested. These new results were consistent with the FDA’s results obtained in the FDA's routine monitoring program and are well below the results reported by the Dr. Oz Show. The FDA has concluded that the very low levels detected during our analysis are not a public health risk and the juice products are safe for consumption.
Are apple and other fruit juices safe to drink?
Yes. There is currently no evidence to suggest a public health risk from fruit juices, including apple juice.
Where can I get more information?
- FDA: Apple Juice is Safe To Drink http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm271394.htm
- Arsenic and Apple Juice: Questions and Answers http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm271595.htm
- Letters from FDA to The Dr. Oz Show Regarding Apple Juice and Arsenic http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm271746.htm
When Preparing Convenience Foods, Cook It Safe!
By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service
Our new “Cook It Safe!” campaign helps you prepare convenience foods safely. Whether you’re grabbing a quick snack or preparing a big meal, here are four important tips to follow:
1. Read and Follow Package Cooking Instructions
When you’re hungry and want something fast, it’s tempting to grab a convenience food item and zap it in the microwave without taking time to read the cooking instructions. But not following package cooking instructions can cause food to be undercooked. That can cause food poisoning, because harmful bacteria in the food may not be destroyed.
Most convenience foods are not ready-to-eat products and must be properly cooked first. Reading the product label and package directions tells you whether the product needs to be thoroughly cooked or simply reheated. Be sure to follow all package instructions for microwaving food, such as covering or stirring the food or allowing a “stand time” between cooking the food and eating. These steps ensure the food is cooked evenly. Skipping these key cooking directions may allow harmful bacteria to survive and lead to foodborne illness.
2. Know When to Use a Microwave or Conventional Oven
It’s important to use the appliance the manufacturer recommends on the food package instructions. The instructions may call for cooking in a conventional oven, microwave, convection oven, or toaster oven. Instructions are set for a specific type of appliance and may not be applicable to all ovens.
Some pre-prepared products may appear to be fully cooked but actually consist of raw, uncooked product. It may be tempting to cook these foods quickly in a microwave, but doing so may result in unsafe food. Some convenience foods are shaped irregularly and vary in thickness, creating opportunities for uneven cooking. Even microwaves equipped with a turntable can cook unevenly and leave cold spots in the product, where harmful bacteria can survive.
3. Know Your Microwave Wattage
If your microwave’s wattage is lower than the wattage recommended in the package cooking instructions, it will take longer than the instructions specify to cook the food to a safe internal temperature. The higher the wattage of a microwave oven, the faster it will cook food. If you don't know the wattage of your oven, try looking on the inside of the oven's door, on the serial number plate on the back of the oven, or in the owner's manual. You can also do a "Time-to-Boil" test to estimate the wattage.
4. Use a Food Thermometer!
To be sure food has reached a temperature high enough to kill any bacteria that may be present, use a food thermometer and test the food in several places. This applies when cooking in microwaves or any other heat source. See this page for a chart of safe cooking temperatures.
Watch our Cook it Safe! videos
Additional Resources on Safe Cooking
Cooking Safely in the Microwave
Kitchen Thermometers
Mythbusters: Learn the Truth about Food Safety in Your Home
By Howard Seltzer, National Education Advisor, Center for Food Safety and Applied Nutrition, FDA
It’s September, so it’s time for us to bust some myths.
Beginning in the mid-90’s, National Food Safety Education Month has focused public attention on safe food handling and preparation. Since 2009, the U.S. Department of Agriculture, the Food and Drug Administration, and the Centers for Disease Control and Prevention, in cooperation with the non-profit Partnership for Food Safety Education, have marked the occasion by exposing myths about food safety that somehow keep cropping up.
Food safety myths may not sound very serious. But they may cause food handling mistakes that can lead to food poisoning, severe illness, and even death. So it’s important to get the facts straight.
Here are the myths — and the facts — for 2011:
Myth: I eat a vegetarian diet, so I don't have to worry about food poisoning.
Fact: Fruits and vegetables are an important part of a healthy diet. But justlike other foods they carry a risk of foodborne illness. Always rinse produce under running tap water, including fruits and vegetables with skins and rinds that are not eaten. Never use detergent or bleach to wash fresh fruits or vegetables as these products are not intended for consumption. Packaged fruits and vegetables labeled “ready-to-eat” or “washed” don’t need to be re-washed. Learn more tips at: http://www.foodsafety.gov/keep/types/fruits/index.html.
Myth: Freezing foods kills harmful bacteria that can cause food poisoning (also called foodborne illness).
Fact: Bacteria can survive freezing temperatures. Freezing food is not a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the only way to kill harmful bacteria. Use a thermometer to measure the internal temperature of cooked foods. See the chart at: http://www.foodsafety.gov/keep/charts/mintemp.html.
Myth: Locally grown, organic foods will never give me food poisoning.
Fact: Any food from any source can become unsafe if it is not handled and stored properly. Consumers in their homes can take action to keep themselves and their families safe. That is why it is important to reduce your risk of food poisoning by practicing the four steps to food safety: Clean, Separate, Cook, and Chill. Learn more about these steps at: http://www.foodsafety.gov/keep/basics/index.html.
Myth: Plastic or glass cutting boards don't hold harmful bacteria on their surfaces like wooden cutting boards do.
Fact: Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don’t hold up well in the dishwasher. Once cutting boards of any type become excessively worn or develop hard-to-clean grooves, they should be discarded.
Mythbusters of past years can be found at http://www.foodsafety.gov/keep/basics/myths/.